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Spicy Chicken with Spanish Chorizo Rice


  • 1 Cup Rice Washed, *See Instructions
  • 4-5 Pieces Chicken Thighs, bone-in skin-on
  • Olive oil
  • 12 oz Pork Chorizo Sausage Remove casings
  • 1 Lg Green Bell Pepper Med chopped
  • 1 Lg Red Bell Pepper
  • 1 Med Red Onion Med chopped
  • 2 Garlic Cloves Minced
  • 1 Lg Tomato Chopped
  • 3 tbsp Tomato Paste Contadina
  • 3 Cups Chicken Broth

Dry Rub

  • 1 Tbsp Smoked Paprika
  • 2 Tsp Garlic Powder
  • 1/2 Tsp Cayenne Pepper more or less to your liking (optional)
  • 1 Tsp Cumin
  • Salt
  • 1 Tsp Tellicherry Pepper



  • In a ramikin, mix the Dry Rub ingriedients found above.
  • Rinse the Chicken off well with cold water. Pat the chicken dry and season with the dry rub.
  • In a large skillet or cast iron skillet heat 3-4 Tbsp of the oil. Add the chicken, and lightly brown both sides over medium-high or high heat. Remove the chicken and set aside.
  • Using the same pan, add the Chorizo. Stir often as the Chorizo Sausage breaks down. Then add the Green and Red Bell Peppers , Tomato Paste and Onions, continue to cook for another 5 minutes, stirring occasionally. You want the Tomato Paste to break down.
  • Now add the Garlic, chopped Tomato and Chicken Broth. Simmer for another 5 minutes. Now add the Chicken back to the skillet. Bring to a boil. Once the mixture boils, turn it down to a simmer and cover the skillet. Allow the mixture to cook for 20 minutes.
  • Soak the Rice for a minimum of 10-15 minutes in cold water . Longer is better! Drain just before using.
  • Carefully remove the lid from the skillet and remove the Chicken. Stir the rice into the Mixture. Combine very well. Now add the Chicken back on top of the rice. Turn the heat to low, cover the skillet and ccontinue to cook for another 20-25 minutes. Check the Rice for done-ness periotically.
  • Once your Rice is done turn off the heat, uncover the skillet and allow to rest for another 10 minutes. This mixture is VERY hot. Do not try to eat right away!
  • Manjia!